OPENING MAY 27th, 2011 in ALGONQUIN PARK
Enjoy our discounted spring rates, applicable from May 27th to June 23rd, 2011:
$ 198 per person per night
Includes accommodation in a lovely room by the lake, three meals per day & free use of all recreational facilities – canoes, kayaks, hiking trails, tennis, sauna – plus a vehicle permit to explore all of Algonquin Park! Spring is the best time to see moose and other wildlife. At this time of year, you’ll usually have the lakes and trails to yourselves!
UPCOMING EVENTS IN THE SPRING AND EARLY SUMMER
SPRING FARM WORKSHOP
SPROUTING, A HOME GROWN SUPERFOOD - Sunday June 5th, 2011.
Learn to grow your own variety of sprouts from local farmers Sharon & Steve Bacon of Four Seasons Greens. Sprouts and micro greens are super foods – extremely nutritious with lots of healthy benefits – and delicious! Our chef will teach you how to use them creatively in your own kitchen and provide an entertaining cooking demo! Please sign up:
Visit www.savourmuskoka.com/events.
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ATTENTION ALL PAINTERS - beginners & serious artists alike!
The Algonquin Art Centre (www.algonquinartcentre.com) & Arowhon Pines presents:
A Day and Evening with Artist Tony Bianco (www.tonybiancoart.com)
Wednesday, July 27th & Thursday, August 25th.
Itinerary: Meet after breakfast at Arowhon Pines in Algonquin Park. Art class with Tony Bianco in the Morning – on location. Lunch at Arowhon Pines. Guests walk or canoe to a lovely location for an afternoon art class with Tony in the afternoon. Dinner at Arowhon Pines. Tony to critique students’ work after dinner. OVERNIGHT at Arowhon Pines. Breakfast the next day. Enjoy the recreational facilities at Arowhon.
Cost: Based on double occupancy, a one night stay inclusive of accommodation, three consecutive meals (lunch, dinner and breakfast the next morning), use of all recreational facilities, service charge, taxes, plus class and art supplies is: $540.00 per person.
In the Fall: We will be offering a more comprehensive three day/two night art class on September 25-27.
Tony Bianco has been expressing himself as a full time artist since the age of twenty. His work displays a love for life, nature, and for communicating emotion visually. Early in his career, Tony began to experiment with plein-air painting that is, working directly from the subject, on location. He embarked upon a study of working from life, in the landscape, throughout all seasons, striving for honesty and clarity in his style.
Since 2000, he has traveled with his family across Canada, painting a series of works depicting our National Parks. This collection of over 120 paintings, entitled "a Portrait of Canada", has traveled and exhibited in a number of museums and galleries, and continues to do so. Tony has been chosen by the Royal Canadian Mint to design the Candadia millennium two-dollar coin, now in circulation. Since that time, he has designed a number of coins for the Mint, including the 2006 two dollar coin, the Georgian Bay $20 silver proof coin, a $100 gold coin, a $50 silver coin, and 2 hologram Olympic coins for the 2010 Canada winter games. Tony continues to explore his world through painting, whether it be landscape, animals, birds or figures. Traveling across Canada and through Europe for his subject matter, he now divides his time between working on location and in the studio where he develops more complex paintings. His studio/gallery is located in the scenic Mt. St. Louis area of central Ontario where he lives with his wife, young daughter and son.
SPRING in the KITCHEN
We love our perennial herb gardens! We especially love them in the spring when we pull off their blankets of hay (put down last fall to protect them from the harsh Algonquin winter) and can see tender, tasty new shoots popping up! There are chives, lavender for homemade ice cream, sorrel for soup, rhubarb, garlic and mint!
Next week we’ll be planting edible flowers for our salads - nasturtiums, marigolds, violets, pansies, violas and dahlias. Look for them by the old canoes near the kitchen.
In addition to our own gardens, our local farmers provide us with sprouts, fiddleheads, wild leeks, garlic, asparagus, strawberries and more!
Asparagus – the fresher and thicker they are, the sweeter they will taste. Steam for just a couple of minutes – al dente – and toss with a little butter and lemon juice. Enjoy!
